Red Pesto And Chorizo Pasta

So here is another post, really fast! This one is not to prepare every week, because this is really heavy on calories đŸ˜€ (well, you can if you want to :P) But it is soooooo good if you like a bit of spiceness… Try this one out for sure, it’s really simple and doesn’t require a lot of time at all!

red pesto

Ingredients:
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  • 300 gr of pasta (any kind you like)
  • 300 gr of chorizo, cut into small 1 cm chunks (you can have more or less chorizo, the choice is yours)
  • 2 heaped tablespoons of red pesto (± half of a 180-200 gr jar)
  • 250 ml of cream
  • Salt and pepper

Preparation:

  • Bring a large pot with salted water to the boil (go heavy on the salt, pasta needs a lot of salt!) and cook your pasta following the packet instructions and drain when ready
  • In a pan, fry the chorizo
  • If the chorizo is ready and has released all it’s yummie oils, add the cream and pesto.
  • Let this sauce simmer for a while to thicken and take it off the heat whenever it has the right consistency (wether you want a runny or a thick sauce, your choice)
  • Mix the pasta and sauce together and enjoy

Charlotte’s pasta with roasted pulled chicken and chorizo!

Here’s a little pasta dish I made up for the person I love most in this entire world! She really likes chorizo and chicken so one day I was sitting at home not knowing what to cook for dinner and I decided to make a recipe especially for her. This is the result… I hope you enjoy it as much as we do!

Ingredients for 2 persons:

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  • 1/2 onion, finely chopped
  • 1 carrot, finely chopped
  • 1 stick of celery, finely chopped

Equal amounts of chopped onion, celery and carrot

  • 2 small/1 big clove of garlic, finely chopped
  • Few sprigs of thyme
  • 2 bay leaves
  • optional: 3-5 sage leaves, finely chopped
  • 4 normal sized tomatoes, cut into 1,5-2 cm cubes
  • 35 gr of tomato paste
  • 1 small handfull of freshly grated parmesan
  • 1/2 of chorizo sausage, cut into tiny strips (I prefer the spicy one)
  • 1 big or 2 small chicken legs
  • 250 – 300 gr of pasta. I think fusilli or gemelli work best, but choose whichever you like
  • Salt & pepper
  • Olive oil

Preparation:

  • Separate the drumstick and the thigh and put them in an oven tray. Season with salt and pepper and cook in a preheated oven of 200 degrees Celsius for about 30 minutes until the chicken is cooked and falls of the bone. (you could also boil it in a broth or something if you like)
  • Put on a pot with water and plenty of salt and bring it to the boil for your pasta and cook it al dente
  • When your chicken is cooked: Pull the chicken apart with your hands or two forks so the meat is pulled into small pieces.
  • In a pot, heat up some olive oil and fry the onion, carrots and celery. Make sure it doesn’t color!
  • After 10-15 minutes, if they are nice and soft, add the garlic, thyme, bay and sage.
  • After another 5 minutes of frying, add the tomato paste and the chorizo. Turn up the heat a little so you fry the puree a little and the chorizo releases its yummie oils! The room will smell awesome by now!
  • If the chorizo is fried enough then add the chopped tomatoes and cover with a lid
  • Let this simmer away, stirring occasionally, until the tomatoes are ‘dissolved’ and turned into a nice thick sauce. If it seems to runny, let it simmer with the lid off for a while and let some of the steam evaporate quicker.
  • When it’s almost ready, add the chicken meat and let is simmer for another 5 minutes.
  • Take the sauce of the heat, then add the parmesan and stir it in good. Season the sauce with salt and pepper to taste
  • Whenever the pasta is ready, drain it
  • Serve